Chetna's 30-minute Indian: Quick and easy everyday meals

Product Information

Using the scales, add 400g/ml boiling water and use the simmering basket instead of the measuring cup to cover.

Put the toasted flour into a bowl with the yogurt, salt and spices and mix together well. Add the paneer cubes and gently turn in the marinade until well coated. Step 3Heat a frying pan, add the flour and toast over a low heat for about 2 minutes until it starts to change colour, stirring constantly. Step 2 In a small pan, add the sesame seed oil and heat until it becomes smokey. Pour this onto the spices and mix well. Trying out new techniques and challenging myself is what keeps me going. Being on Great British Bake Off 2014 has been an amazing journey and has given me the confidence to try new combinations of flavours. I will always cherish this experience and the time I spent in the tent with my fellow bakers.

This is a very well-known dish but isn’t, in fact, traditionally Indian – it was invented in the UK but still equally delicious!

Asked and Answered

Heat the oil in a pan, add the mustard seeds and urad dal and cook over a low heat for a minute. Then add the curry leaves and chillies and cook for a few seconds. Add the potatoes and make sure they are fully submerged in the curry. Cover again and cook for another 20 minutes. This is a delicious hearty dal recipe with some added goodness of spinach and depth with lovely garlic. Enjoy it as a soup or with some piping hot rice. After having my 2 children I found my interest in baking grow, it was a perfect way for me to relax and found it very relaxing. I am a creative yet meticulous baker and find baking a perfect outlet for my creativity. Heat enough oil for shallow-frying in a frying pan. Carefully add the paneer to the hot oil and cook over a medium to high heat for 1–2 minutes, turning halfway through, until golden and crispy. Serve warm with Coriander Peanut Chutney (recipe follows).